摘要
以真空包装的黄田扣肉为研究对象,研究其在4℃贮藏过程中的品质变化,从而预测其保质期。结果表明:随着贮藏时间的延长,黄田扣肉感官评分呈显著下降趋势(P<0.05),在第30天时感官评分达到限值;芋片硬度、咀嚼性呈下降趋势(P>0.05),扣肉的各部分pH值显著下降(P<0.05);挥发性盐基氮和酸价增加显著(P<0.05),第30天时,挥发性盐基氮和酸价均未超出国标限值,大肠杆菌及菌落总数均未超出国标限值,金黄色葡萄球菌、沙门氏菌未被检出。因此,在4℃贮藏条件下的黄田扣肉品质随贮藏时间的延长而下降,保质期为30 d。
Vacuum-packed Huangtian braised pork as the research object,the quality changes during storage at 4℃were studied,and the shelf life of Huangtian braised pork wes predicted.The results showed that,with the extension of storage time,the sensory score of Huangtian braised pork decreased significantly(P<0.05),and reached the limit on the 30th day.The hardness and chewiness of taro slices decreased(P>0.05),and the pH of each part of Huangtian braised pork decreased significantly(P<0.05).The volatile basic nitrogen and acid value increased significantly(P<0.05).On the 30th day,the volatile basic nitrogen and acid value did not exceed the national standard limit,the total number of Escherichia coli and colonies did not exceed the national standard limit,and Staphylococcus aureus and Salmonella were not detected.Therefore,under the condition of 4℃storage,the quality of Huangtian braised pork decreased with the extension of storage time,and the shelf life was 30 days.
作者
陈伟玲
周乐丹
龙姣丽
殷佳雅
朱海云
艾民珉
蒋爱民
CHEN Wei-ling;ZHOU Le-dan;LONG Jiao-li;YIN Jia-ya;ZHU Hai-yun;AI Min-min;JIANG Ai-min(College of Food,South China Agricultural University,Guangzhou 510642,Guangdong,China;College of Food and Bioengineering,Hezhou University,Hezhou 542899,Guangxi,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第20期78-83,共6页
Food Research and Development
基金
畜禽产品精准加工与安全控制技术国家地方联合工程研究中心(发改高技[2016]2203号)
一流学科培育项目(GXYLXKP1824)
广西大学生创新创业训练项目(201811838032)。
关键词
真空包装
黄田扣肉
贮藏期
品质变化
保质期
vacuum packaging
Huangtian braised pork
storage period
quality change
shelf life
